![]() Use a petite cooler for larger and squarer ice. Once it is half-frozen, the impurities will be in the liquid part, and the ice should be crystal clear. Want to make clear ice? Here’s a trick I learned, and, no, it doesn’t take a fancy silicone tray for $80: Just freeze tap water in an insulated mug. ![]() I suppose the answer is the same as it was for the chefs: It was all too precious, too time-consuming, too much of a “meme.” Why make a milk punch that takes days, when you can come up with a punny name for something with four off-the-shelf ingredients? Why clarify juices when you can charge up to $20 for a margarita variation with jugged juice? This stuff went the way of curly mustaches, lab coats behind the bar and the word “mixology.” I hated all of that nonsense-so why the heck am I considering bringing back these techniques? I’ve been digging through it lately, working on my latest secret project-and wondering why we all threw the proverbial baby out with the bathwater. This James Beard Award-winning book didn’t just show people how to make obsessively-nerdy drinks it changed the game. The magnum opus for this trend was Dave Arnold’s Liquid Intelligence. You may or may not remember that bartending went through a similar trajectory about a decade ago. ![]() The techniques that came along with the trend are still with us, though, and that’s a good thing, because more tools beats fewer tools any day. It turns out most people don’t want to eat air that tastes like olives, nor do they want deconstructed-reconstructed eggs for dinner (at $500 a head). Remember “molecular gastronomy”? For a while, it was all the rage-until it became ubiquitous, and then it became a bit of a joke in some circles.
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